Beef and Ale Stew

Instructions

1. 1
   Pat beef dry and season with salt and pepper. Toss with flour.
2. 2
   Heat oil in a large heavy-bottomed pot over medium-high heat. Brown beef in batches until all sides are seared; set aside.
3. 3
   In the same pot, sauté onions and garlic until softened, about 3 minutes.
4. 4
   Add tomato paste and stir for 1 minute to caramelize.
5. 5
   Pour in brown ale, scraping up any browned bits from the bottom of the pot.
6. 6
   Return beef to the pot with beef stock, bay leaves, and thyme. Bring to a simmer.
7. 7
   Cover and transfer to a 160°C oven for 1 hour 30 minutes.
8. 8
   Remove from oven, add carrots, parsnips, and potatoes. Stir well.
9. 9
   Return to oven, covered, for another 45 minutes until vegetables are tender and beef is very soft.
10. 10
    Remove bay leaves and thyme sprigs. Taste and adjust seasoning as needed.
11. 11
    Serve hot in bowls with crusty bread or mashed potatoes.